Best Almond Butter Sticks Recipes

MAKE AHEAD ALMOND BUTTER STICKS

Make Ahead Almond Butter Sticks image

This uses a make ahead cookie mix that can be stored in the refrigerator for up to 4 weeks. When you are ready to make the cookies, add the ingredients below to the mix.

Provided by Lynn

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

Ingredients

¾ cup white sugar
⅓ cup butter, softened
2 teaspoons almond extract
6 ounces cream cheese
2 cups Make Ahead Cookie Mix
1 egg, separated
¼ cup sliced almonds

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 13.3 g, Cholesterol 44.6 mg, Fat 11.5 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 84.1 mg, Sugar 12.6 g

ALMOND BUTTER STICKS

Almond Butter Sticks image

Almond Butter Sticks are a melt-in-your-mouth delicious, tender cookie made with a cream cheese dough and an almond extract sugar filling

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

3/4 cup granulated sugar
2 teaspoons almond extract
1/2 cup unsalted butter, plus 1 tablespoon (divided)
6 ounces cream cheese
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 egg, separated (white is reserved for glazing)
1/3 cup sliced almonds
1 teaspoon coarse sugar for topping

Steps:

Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper and set aside.
In a small bowl combine the sugar and almond extract; cover and set aside.
In a medium bowl whisk together the flour, salt and baking powder.
In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining dough and blend just until the dough starts to come together.
Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough is pliable. Roll or press into a 12x12 inch square. Spread with the remaining 1 tablespoon of butter.
Cut the dough in half and place one half on the prepared cookie sheet, butter side up.
Spoon the sugar mixture to within ½-inch of the dough edges all the way around. Place the remaining dough half, butter side down, over the sugar. Press the edges tightly to seal.
Brush the dough with a lightly beaten egg white. Sprinkle with almonds and coarse sugar.
Bake 25-30 minutes or until golden brown. It's best removed from the oven when you think it needs one or two more minutes.
Cool at least 30 minutes.
Cut the pastry in half lengthwise and then into ½ to 1 inch strips crosswise.
Store in an airtight container.